Name: Cannoli Bites Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Italian
Ingredients: 24 frozen phyllo tart shells; 2 tbsp. granulated sugar; 1/2 tsp. ground cinnamon; 2 tbsp. unsalted butter, melted; 1 (15-oz.) container whole-milk ricotta, drained; 3/4 c. (85 g) confectioners’ sugar, plus more for dusting; 1 tsp. finely grated orange zest; 1 tsp. pure vanilla extract; Mini chocolate chips or chopped pistachios, for serving

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Introduction

Cannoli bites are a delightful twist on the classic Italian dessert, offering all the rich, creamy flavors in a convenient, bite-sized form. Crisp phyllo tart shells filled with sweet ricotta cream and topped with mini chocolate chips or pistachios make these treats perfect for parties and gatherings.

Small tartlets with three layers are arranged on a white marbled surface. The first layer is a golden, crispy shell with ruffled edges. Inside the shell, the second layer is a creamy, pale off-white filling piped in flower-like swirls. The third layer has small dark chocolate chips or pieces and chopped green pistachios sprinkled unevenly on top of the cream. Powdered sugar is lightly dusted over the tartlets and the surface, adding a delicate white contrast. A few chocolate chips and pistachio pieces are scattered casually around for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 frozen phyllo tart shells
2 tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 tbsp. unsalted butter, melted
1 (15-oz.) container whole-milk ricotta, drained
3/4 cup (85 g) confectioners’ sugar, plus more for dusting
1 tsp. finely grated orange zest
1 tsp. pure vanilla extract
Mini chocolate chips or chopped pistachios, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C). Arrange the frozen phyllo tart shells on a baking sheet.
Step 2: In a small bowl, mix the granulated sugar and ground cinnamon. Brush each tart shell with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
Step 3: Bake the tart shells for about 8 minutes until they turn golden brown. Remove from the oven and let them cool completely.
Step 4: Meanwhile, in a medium bowl, whisk together the drained ricotta, confectioners’ sugar, orange zest, and vanilla extract until smooth and well combined.
Step 5: Transfer the ricotta mixture to a zip-top plastic bag, seal it, and refrigerate until ready to use.
Step 6: Once the tart shells have cooled, place them on a serving platter. Cut a small corner off the plastic bag and pipe the ricotta filling into each shell.
Step 7: Top each filled shell with mini chocolate chips or chopped pistachios, and dust lightly with confectioners’ sugar before serving.

Tips & Variations

For a nut-free version, omit the pistachios and use only chocolate chips or fresh berries as a topping.
Drain the ricotta thoroughly by placing it in a fine mesh strainer lined with cheesecloth for several hours or overnight to avoid watery filling.
Add a splash of liqueur like Marsala or coffee liqueur to the filling for an extra layer of flavor.

Storage

Store the prepared ricotta filling in an airtight container or sealed bag in the refrigerator for up to 2 days. Assemble the cannoli bites just before serving to keep the shells crisp. Leftover assembled bites are best eaten the same day, as the shells may soften overnight. If needed, reheat shells briefly in a low oven before filling.

How to Serve

The image shows several small pastry cups arranged closely together on a white marbled surface, each with a crispy, golden-brown flaky shell forming the first layer. The second layer is a smooth, creamy white filling piped into each cup, topped with tiny dark chocolate chips or small green nut pieces scattered on top. A fine dusting of white powdered sugar is falling gently over the pastries and surface, adding a snowy, delicate texture to the whole scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the ricotta filling can be made up to 2 days in advance. Keep it sealed and refrigerated until you’re ready to pipe it into the tart shells.

What can I use if I can’t find frozen phyllo tart shells?

You can substitute with mini tartlet shells or even small waffle cones for a different texture. Baking store-bought phyllo sheets into small cups is another option if you have time.